Stuffed Egg Mirchi Bajji

Instructions

1. 1

   Peel and finely chop the hard-boiled eggs. Wash the green chilies, make a lengthwise slit on one side without cutting through, and carefully scrape out the seeds and membrane to reduce spiciness.

2. 2

   To make the stuffing, heat 1 tbsp of oil in a pan over medium heat. Sauté the chopped onions until translucent. Add the ginger-garlic paste and cook for a minute. Stir in 1/8 tsp turmeric powder, 0.25 tsp red chili powder, and 0.25 tsp salt, and cook for 30 seconds. Remove from heat, add the chopped eggs, chaat masala, and coriander leaves. Mix well and let it cool.

3. 3

   Carefully fill the slit chilies with the cooled egg mixture. Avoid overstuffing to prevent them from breaking while frying. Set aside.

4. 4

   For the batter, whisk together besan, rice flour, ajwain, the remaining 1/8 tsp turmeric powder, 0.25 tsp red chili powder, hing, baking soda, and 0.75 tsp salt in a mixing bowl. Gradually add about 1 cup of water, whisking continuously to form a smooth, thick, lump-free batter.

5. 5

   Heat oil for deep frying in a kadai over medium-high heat. Dip each stuffed chili into the batter, ensuring it's evenly coated. Carefully slide it into the hot oil. Fry in batches of 2-3, turning occasionally, until golden brown and crisp, about 4-5 minutes.

6. 6

   Remove the fried bajjis with a slotted spoon and drain them on paper towels to absorb excess oil. Serve hot with your favorite chutney or ketchup.